Sun-Dried Tomato Crusted Salmon

Normally, Ted is the fan of most fish recipes.  I am on the other hand more picky as I do not always like when there is a strong fishy taste.  This recipe I am in love with….we will have this again.  I made spiralized fried potato and lima beans with this and it was  lovely meal.Prep Time: 5 minutes     Cook Time: 12-15 minutes      Yields: 5-6 servings


1/2 cup sun-dried tomatoes

3 Tlbs. Pine nuts

1/4 tsp salt

1/4 cup finely shredded Parmesan cheese

2 Tlbs. Japanese style Panko bread crumbs

1 Large salmon file enough for 5-6 servings

olive oil

1/2 lemon



Preheat oven to 425 degrees F.

In a food processor combine tomatoes, pine nuts, salt and cheese. Blend until you get a fine mixture then stir in the bread crumbs.

Spray a baking sheet with non-stick spray or cover with foil.

Coat the top of the salmon with olive oil and place skin side down on baking sheet. Using your hands pat down the sun-dried tomato mixture on top of the salmon.  Bake for approximately 10-12 minutes.  Remove from the oven and squeeze lemon over the top.

Slice into 5-6 equal portions.



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